I made this recipe a long time ago, but it’s not Thursday, so I can’t say Throwback Thursday. Luckily, I have a friend who’s clever with words and she came up with Way Back Wednesday, so that’s what today is going to be. Way Back Wednesday.
It’s hot here in LA (surprise, surprise), so I’m just going to post this recipe I made in the winter and pretend like that’ll bring cool weather back. Wishful thinking, I know, but whatever, I have to try anyway. What’s a vegetarian to do when meatloaf is all the rage, and all you want is a warm, filling meal for the winter? Make this lentil walnut loaf, of course! I found this recipe over at Oh She Glows and decided to use it for my first attempt at a vegetarian meatloaf. I don’t keep oat flour or breadcrumbs on hand, so I just used oats and flour. As for the rest, it’s pretty much the same. The crisp apple add a touch of sweetness to this hearty loaf, and the carrots and celery add flavor and texture, while the lentils make up the “meat,” so to speak, of the dish. This isn’t a particularly quick dish to make, as it takes a bit of prep and lots of baking time, but it is quite tasty. If you ever have a couple hours to spare, I would suggest trying it. This might also be a nice vegetarian option for a Thanksgiving dinner or another winter holiday meal. It’s quite filling, flavorful, and full of healthy ingredients. Here’s the recipe!
Lentil Walnut Apple Loaf
Adapted from Oh She Glows
Makes 2 8×4 loaves
1 cup uncooked lentils
1 cup walnuts, chopped
3 tbsp flax seed + 6 tbsp warm water
1 tsp olive oil
3 tbsp crushed garlic
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
2 small apples, diced (I left the peel on)
1/3 cup raisins
1/2 cup old-fashioned rolled oats
1/2 cup whole wheat flour
Herbs and seasonings, to taste
1/4 cup ketchup
1 tbsp agave nectar
2 tbsp balsamic vinegar
Cook the lentils according to package directions. Slightly overcook them, so they are easier to mash. This can be done beforehand.
Toast the walnuts at 350˚F for 7-10 minutes, until fragrant.
Pour the warm water over the flax seed and allow to sit while you combine the other ingredients. This is making a flax egg.
In a saucepan over medium heat, heat the olive oil. Add the onion and garlic, and sauté for a minute or so, until fragrant. Add the carrots and celery and cook for about five more minutes, until the vegetables are slightly tender. Remove from heat.
In a large bowl, mash the lentils slightly, then add the onions, carrots, celery, apple, and raisins. Stir to combine. Add the oats, flour, and flax egg, and stir until thoroughly combined.
Preheat the oven to 350˚F. Line 2 loaf pans (8×4 for taller loaves, 9×5 for flatter loaves) with parchment paper. Press half the mixture into each loaf pan.
To make the glaze, whisk together all glaze ingredients. Spread evenly over the top of each loaf.
Bake for 45-50 minutes, until edges are slightly brown. Remove from oven and allow the loaves to cool for at least 10 minutes before removing. Allow loaves to cool completely, then cut into slices. Serve with greens and cornbread, or your favorite sides. Enjoy!